April 22, 2013

With an ancient history and lots of specialty bars and restaurants throughout Japan, Yakitori is for lovers. Lovers of chicken, smoke, and grills. “Yaki” means grilled and “tori” means chicken. I’ve seen as many modifications to Yakitori as there are ways to imagine meat on a skewer. Boned out wings with skin on, skin off thighs, or marinated boneless breast can all fit the bill and be satisfying. Add vegetables if you wish. This style of cooking is good for almost any meat. What’s important is that the meat is uniformly thin so that it cooks without burning.